lunchdinnermeat-free
Tuscan bread soup (Ribollita)
♡Thick Tuscan soup with vegetables and stale bread.
⏱️ Prep: 15 min🍳 Cook: 30 min⏳ Total: 45 min🍽️ Serving: 400g
Nutrition per serving (400g)
460 kcal
Calories
20g
Protein
72g
Carbs
16g
Fat
16g
Fibre
Macro split
Protein 19%Carbs 67%Fat 14%
🛒 Ingredients
Scale:
- 150 g Cannellini beans
- 100 g Kale
- 80 g Stale bread
- 150 g Tomatoes
- 2 tbsp Olive oil
👨🍳 Instructions
- 1Cook beans if dry, or use canned.
- 2Sauté onion, carrot and garlic in olive oil 5 minutes.
- 3Add tomatoes, kale and beans, simmer 15 minutes.
- 4Break stale bread into pieces and add to soup.
- 5Simmer 10 minutes until bread softens, season.
Recipe information
Dietary tags describe recipe data, not clinical suitability. Nutrition values are estimates. Check ingredient labels and preparation methods for allergens.
✓ Dairy-free✓ Egg-free✓ Nut-free
⚕️ Always consult your healthcare provider before making dietary changes.
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